5 Quick and Easy Indian Breakfast Recipes

If you're a fan of Indian cuisine, you might appreciate how breakfast in India varies greatly with each region showcasing its unique taste and flavors. Here, we've compiled five quick and easy Indian breakfast recipes that are perfect for those who want a taste of India in the morning without spending hours in the kitchen. Let’s explore these simple yet delicious options!

1. Poha

Poha, made from flattened rice, is a popular breakfast dish in Maharashtra, Madhya Pradesh, and Rajasthan.

• 1 cup poha (flattened rice)
• 1 small onion, finely chopped
• 1 potato, peeled and diced small
• 2-3 green chilies, slit
• A handful of peanuts
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• Few curry leaves
• Juice of 1 lemon
• Fresh coriander for garnish
• Salt to taste
• Oil for cooking

To prepare:

1. Soak the poha in water for 5-10 minutes. Drain and let it rest for a few minutes to make sure they are not overly soaked.
2. In a pan, heat some oil. Add mustard seeds and let them crackle. Add curry leaves, peanuts, and green chilies, frying until the peanuts start browning.
3. Add the chopped onions and fry until translucent. Then add the diced potatoes, turmeric, and salt, cooking until the potatoes are done.
4. Mix in the poha, lemon juice, and coriander, stirring gently to combine all the flavors. Serve hot with a side of yogurt or green chutney.

🌟 Note: For an even quicker version, you can skip the potatoes.

2. Upma

Upma is a South Indian dish made from semolina (rava).

• 1 cup semolina (rava)
• 1 onion, finely chopped
• 1-2 green chilies, slit
• 1/2 cup mixed vegetables (optional)
• 2 cups water
• 1 tsp mustard seeds
• 1 tsp urad dal
• A few cashew nuts
• Few curry leaves
• Salt to taste
• Oil or ghee for cooking

To prepare:

1. Dry roast the semolina in a pan until it turns light brown. Set aside.
2. In the same pan, heat oil, add mustard seeds and urad dal, frying until the dal turns golden.
3. Add cashews, curry leaves, onions, and chilies, and sauté until onions are soft. Add vegetables if using, cook for a few minutes.
4. Add water and salt, bring to a boil. Reduce heat, add the roasted semolina slowly while stirring to avoid lumps.
5. Cook on low heat until the semolina absorbs all the water and is cooked through. Serve hot garnished with fresh coriander or lemon juice.

3. Aloo Paratha

Aloo paratha, stuffed flatbreads with a spicy potato filling, are loved throughout North India.

• 2 cups whole wheat flour
• 3-4 medium potatoes, boiled and mashed
• 1-2 green chilies, finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• Fresh coriander, chopped
• Salt to taste
• Ghee or oil for cooking

To prepare:

1. Make a soft dough with the flour and keep aside covered.
2. Mix the mashed potatoes with green chilies, cumin seeds, chili powder, coriander powder, garam masala, salt, and fresh coriander.
3. Divide the dough into small balls, roll out one ball into a small circle, place a portion of the potato filling in the center, gather the edges, and seal. Roll out gently to make a paratha.
4. Cook on a hot griddle or tawa with some ghee or oil until both sides are golden brown.
5. Serve with yogurt, pickle, or butter.

🌟 Note: Aloo paratha can be stuffed with any variety of fillings like paneer or minced meat too.

4. Masala Dosa

Masala dosa is a south Indian crepe filled with a spicy potato mixture.

• 2 cups dosa batter
• 3-4 boiled potatoes, peeled and mashed
• 1 medium onion, finely chopped
• 2-3 green chilies, chopped
• 1 tsp mustard seeds
• Few curry leaves
• 1 tsp split black gram (urad dal)
• 1/4 tsp turmeric powder
• Fresh coriander for garnish
• Oil or ghee for cooking

To prepare:

1. For the filling, heat some oil in a pan, add mustard seeds, let them pop, then add curry leaves, urad dal, and onions. Cook until the onions are translucent.
2. Add green chilies, turmeric, and the mashed potatoes. Mix well, add salt, and cook for a couple of minutes. Garnish with coriander.
3. To make the dosa, heat a flat pan or tawa. Pour a ladle of batter and spread it in a circular motion. Drizzle oil or ghee around the edges and cook until the dosa starts to leave the pan.
4. Place some potato filling on one side, fold, and cook until crispy. Serve with sambar and coconut chutney.

5. Idli Sambar

Idli, soft steamed rice cakes, paired with sambar, a vegetable stew, makes for a light and healthy breakfast.

• 2 cups idli batter
• 2 cups mixed vegetables (drumsticks, eggplant, pumpkin, etc.)
• 1 cup toor dal (split pigeon peas)
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1 tbsp sambar powder
• 1/2 tsp turmeric powder
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• Few curry leaves
• Salt to taste
• Tamarind pulp or lemon juice
• Coriander leaves, chopped
• Oil for tempering

To prepare:

1. To make sambar, cook the toor dal until soft, and mash slightly. In another pot, cook the vegetables until tender. Mix in the dal and vegetables, adding water if necessary to reach a soupy consistency.
2. Heat oil in a small pan, add mustard seeds, fenugreek seeds, and curry leaves. Once they pop, add onions, and sauté until they turn translucent. Add tomatoes, sambar powder, turmeric, and tamarind or lemon juice, then combine with the dal-vegetable mixture. Adjust seasoning, let it simmer, and garnish with coriander.
3. To make idli, grease idli plates, pour in the batter, and steam for 10-12 minutes. Serve hot with sambar.

Each of these five dishes not only offers a quick and straightforward way to experience Indian breakfast but also provides a delightful variety of textures and flavors. From the soft and fluffy idli to the crispy dosa and the hearty aloo paratha, there's something for every palate in these Indian breakfast treats. Whether you're rushed for time or looking to add some variety to your morning meal, these recipes can be prepared quickly, bringing the rich culinary traditions of India right to your dining table.

Can I make these dishes in advance?

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Yes, many of these dishes can be made in advance. Poha can be prepared the night before and reheated in the morning. Aloo paratha can be made and stored in the fridge, to be cooked when needed. Idli and dosa batter can be fermented for 24 hours before cooking, which gives them better flavor and texture.

What can be used instead of semolina for upma?

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If you don’t have semolina, you can use coarsely ground oats, quinoa, or millets like bajra or jowar to make a different but equally tasty upma.

How do I adjust the spice levels in these recipes?

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You can control the spiciness by adjusting the amount of green chilies or chili powder used. Also, using milder spices or reducing the quantity of strong spices like mustard seeds will help tone down the heat.